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Lemon Blueberry Cake

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A delightful dessert combining the sweet and tangy flavors of lemon and blueberries, perfect for any occasion.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ½ cup milk
  • 1 tsp baking powder
  • 1 tsp lemon zest
  • 1 cup fresh blueberries
  • Pinch of salt
  • Optional: Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the lemon zest.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
  6. Fold in the blueberries gently and pour the batter into the prepared cake pan.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool before serving, dusting with powdered sugar if desired.

Notes

For best results, do not overmix the batter and avoid overbaking to keep the cake moist. Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Nutrition

Find it online: https://diyprzepisy.com/lemon-blueberry-cake/

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